Brioche Doughnuts Recipe

Introduction

These brioche doughnuts are a delightful treat with their soft, buttery texture and lightly sweet flavor. Fried to a golden brown and rolled in sugar, they can be optionally filled with raspberry jam for a delicious surprise inside. Perfect for a special breakfast or indulgent snack, they’re sure to impress.

Ingredients

• 2 1/4 teaspoons (1 packet, 7 grams) active dry yeast
• 1/3 cup (75 grams) granulated sugar, divided
• 1 cup (240 grams) whole milk, warmed to 115-120°F
• 4 cups (670 grams) bread flour, plus more for dusting
• 1 teaspoon (4 grams) kosher salt
• 1 tablespoon (18 grams) vanilla bean paste
• 3 large eggs + 1 large egg yolk, at room temperature
• 1/2 cup (1 stick, 112 grams) unsalted butter, cubed and softened to room temperature
• Vegetable or canola oil, for frying
• 1/2 cup caster or granulated sugar, for rolling
• Raspberry jam, for filling (optional)

Instructions

1. Step 1: In the bowl of a stand mixer, combine the yeast, 2 tablespoons of granulated sugar, and the warm milk. Stir to combine and let sit for 10-15 minutes, or until the mixture is foamy.
2. Step 2: Add the remaining granulated sugar, bread flour, salt, vanilla bean paste, and eggs. Using the dough hook attachment, mix on the lowest speed for 2-3 minutes until the dough starts to come together. Then increase the speed and knead for another 2 minutes until a soft dough forms. If you don’t have a stand mixer, mix and knead by hand.
3. Step 3: Reduce the mixer speed to low and add the cubed butter in increments, waiting until each piece is fully incorporated before adding the next. This should take 3-5 minutes.
4. Step 4: Once all the butter is incorporated, increase the speed and knead for another 7-10 minutes until the dough is soft, supple, and pulls away from the bowl sides.
5. Step 5: Gather the dough and place it in a lightly greased large bowl. Cover tightly with plastic wrap and refrigerate to rise for at least 3 hours or preferably overnight. Chilling makes the dough easier to handle.
6. Step 6: Remove chilled dough and place on a work surface. Line two baking sheets with parchment paper. Weigh the dough and divide into 14 equal pieces (about 89 grams each). Roll each piece into a tight ball and place on the baking sheets with space between.
7. Step 7: Press the tops of each dough ball lightly to flatten. Cover with a clean linen and let rise in a warm place for 1-2 hours, until they spring back slightly when poked.
8. Step 8: Heat oil in a large, heavy-bottomed pot to 320°F (160°C) using a candy thermometer. Prepare a baking sheet lined with paper towels or a wire rack and place sugar in a medium bowl.
9. Step 9: Fry doughnuts in batches (2-3 at a time) until golden brown on the bottom, about 2-3 minutes. Flip and fry the other side for another 2-3 minutes. Remove with a slotted spoon and place on the prepared baking sheet. Maintain oil temperature throughout.
10. Step 10: While warm, toss doughnuts in the bowl of sugar to coat evenly. Return to the baking sheet to cool before filling. Fill a piping bag with raspberry jam (or desired jam).
11. Step 11: Use a chopstick or similar tool to poke a small hole in the side of each doughnut. Stand doughnuts upright in a baking pan and fill with jam. Serve immediately for best enjoyment.

Tips & Variations

• For easier handling, refrigerate the dough overnight to improve texture and flavor.
• If you prefer, swap raspberry jam for lemon curd, chocolate ganache, or custard filling.
• Use a candy thermometer to maintain consistent oil temperature and ensure even frying.
• Try dusting doughnuts with cinnamon sugar instead of plain sugar for extra warmth and flavor.

Storage

Store leftover doughnuts in an airtight container at room temperature for up to 2 days. To refresh, warm them gently in a low oven for a few minutes. Filled doughnuts are best enjoyed the same day, but can be refrigerated overnight; bring to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can mix and knead the dough by hand in a large bowl. It will take longer and require a bit more effort, but the dough will come together with enough kneading.

What if I don’t have a candy thermometer?

Use a deep-fry thermometer or standard kitchen thermometer if available. If not, test the oil by dropping in a small piece of dough; it should sizzle and rise to the surface within seconds without burning.

Brioche Doughnuts Recipe

Print Recipe

★★★★★

4.8 from 98 reviews

These brioche doughnuts are rich, soft, and buttery with a perfectly golden exterior. Made with a classic brioche dough enriched with eggs and butter, fried to perfection, then coated in sugar and optionally filled with raspberry jam, they offer a luxurious treat ideal for breakfast or dessert.

• Author: Yana
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 4 hours 50 minutes (including chilling and proofing time)
• Yield: 14 brioche doughnuts 1x
• Category: Dessert, Snack, Breakfast
• Method: Frying
• Cuisine: French

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 1/4 teaspoons (1 packet, 7 grams) active dry yeast
• 1/3 cup (75 grams) granulated sugar, divided
• 4 cups (670 grams) bread flour, plus more for dusting
• 1 teaspoon (4 grams) kosher salt
• 1/2 cup caster or granulated sugar, for rolling

Wet Ingredients

• 1 cup (240 grams) whole milk, warmed to 115-120°F
• 1 tablespoon (18 grams) vanilla bean paste
• 3 large eggs + 1 large egg yolk, at room temperature
• 1/2 cup (1 stick, 112 grams) unsalted butter, cubed and softened to room temperature

Other

• vegetable or canola oil, for frying
• raspberry jam, for filling (optional)

Instructions

1. Activate Yeast: In the bowl of a stand mixer, combine the yeast, 2 tablespoons of granulated sugar, and the warm milk. Stir to combine and let sit for 10-15 minutes, or until the mixture is foamy, indicating the yeast is active.
2. Mix Dough: Add the remaining granulated sugar, bread flour, kosher salt, vanilla bean paste, and eggs to the yeast mixture. Using the dough hook attachment, mix on the lowest speed for 2-3 minutes until the dough begins to come together. Then increase speed and knead for another 2 minutes to form a soft dough. (If no stand mixer is available, mix and knead by hand).
3. Add Butter: Reduce mixer speed to low and add the cubed butter incrementally, a piece or two at a time. Wait until each piece is fully incorporated before adding the next. This process takes about 3-5 minutes.
4. Knead Dough: Increase the mixer speed to medium-low (level 2) and continue kneading for 7-10 minutes until the dough is very soft, supple, and pulls away from the sides of the bowl.
5. First Rise: Gather the dough, place it in a lightly greased large bowl, cover tightly with plastic wrap, and refrigerate for at least 3 hours or preferably overnight for best results. The dough is easier to handle chilled.
6. Shape Doughnuts: Remove chilled dough and place on a work surface. Weigh and divide into 14 equal portions (about 89 grams each if using 1250 grams dough). Roll each portion into a tight ball, sealing well, and place on parchment-lined baking sheets spaced adequately.
7. Second Rise: Slightly flatten the top of each dough ball. Cover the sheets with a clean linen and let rise in a warm spot for 1-2 hours until the dough springs back lightly when poked.
8. Heat Oil: Near the end of proofing, heat vegetable or canola oil in a large heavy-bottomed pot to 320°F (160°C) using a candy or deep-fry thermometer. Prepare a baking sheet lined with paper towels or wire rack and a medium bowl with caster sugar for coating.
9. Fry Doughnuts: Fry doughnuts in batches, carefully lowering 2-3 at a time into the hot oil. Fry each side for 2-3 minutes until golden brown. Use a slotted spoon to remove and drain them on the prepared baking sheet. Maintain oil temperature throughout.
10. Coat with Sugar: While still warm, toss each doughnut in the caster sugar bowl to evenly coat all sides. Return them to the baking sheet to cool completely before filling.
11. Fill Doughnuts: Fill a piping bag with raspberry jam. Using a chopstick or similar tool, poke a small hole into the side of each doughnut and pipe in the jam. Place filled doughnuts standing upright in a baking pan. Serve immediately for best taste.

Notes

• Yeast activation with warm milk and sugar is essential for a proper rise.
• Chilling the dough overnight improves handling and doughnut texture.
• Maintain oil temperature carefully to ensure even frying and avoid greasy doughnuts.
• Use a candy thermometer for accurate oil temperature measurement.
• You can substitute raspberry jam with any jam or filling of your choice.
• Ensure doughnuts are coated while still warm for best sugar adhesion.
• If you don’t have a stand mixer, knead dough by hand, though it will take longer.

Keywords: brioche doughnuts, fried doughnuts, jam-filled doughnuts, French doughnuts, homemade doughnuts, yeast doughnuts, breakfast doughnuts